Week 3- Meal #3 (Almost Paleo Stuffed Portabello Mushrooms & Parmesan Risotto)

Photo courtesy of www.paleoholic.com

 The steak of the mushroom world is packed with Vitamin D (especially if highly exposed to the sun), as well as cancer-fighting nutrients like Copper and Selenium.  They also contain healthy amounts of carbohydrates, and protein, all while containing very low amounts of fat and calories. 

Ingredients

• 6 portabello mushrooms
• 12 oz sausage, chopped
• 8 oz baby spinach
• 2 tbsp basil leaves
• 1 poblano pepper, seeds removed (you can use a bell pepper instead but not as good)
• ½ tsp cayenne pepper
• 1/2 cup chopped onion and pepper blend
• 1 tsp minced garlic
• ½ cup tomato sauce
• 1/2 cup breadcrumbs
• 1 egg

Instructions

1. Preheat oven to 350 degrees.  You can grill these bad boys too.  Do it at 350 for about 15-20 min.
2. Preheat skillet on medium with coconut oil or olive oil.
3. Add onions and poblano pepper to the skillet and cook until tender.
4. Add garlic to the skillet and cook for 3-4 min.
5. Chop the sausage and add to skillet.
6. Add the tomato sauce and cook for another 3-4 min.
7. Add spinach and cook until spinach welts.
8. Clean your mushrooms well.  Place on a baking tray.
9. Mix the veggies, sausage, breadcrumbs and egg together in a medium bowl.  Spoon the sausage mixture into the cap of the mushroom.  Cover in mozzerella. 
10. Bake for 20 min and Serve.

Prep Time: 5 min
Cook Time: 5-10 min
Bake Time: 20 min

A Portebello mushroom entree pretty much just demands a good risotto and wine.  Aldi sells already flavored boxes of risotto that are pretty tasty.  If you want to make your own it is very easy and you can add just about any flavor you want.  A simple Parmesan risotto is my favorite.  The problem with risotto is the endless stirring.  If you make it stove top your arm will fall off.  You can't walk away from the pot for a solid half hour.  That just is not going to happen around here at 5:30pm aka UNIVERSAL BABY/TODDLER WITCHING HOUR.  Even if you drink the entire remainder of the bottle of wine you used to make the risotto it simply is not fun to cook risotto with tiny terrorist underfoot.  This risotto is still good and since you bake it you won't lose your mind making it.   

Ingredients

1 1/2 cups Arborio rice
5 cups simmering chicken stock, divided
1 cup grated Parmesan cheese
1/2 cup dry white wine (hey an excuse to drink while you cook!)
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Recipe courtesy of Ina Garten

Recipe courtesy of www.paleoholic.com